Tinfoil Chicken Stirfry

Tinfoil Chicken

Ingredients, per serving:

½ chicken breast, at least partially defrosted, cut into ½” cubes

2 sliced thick cut bacon, cut into ½” pieces

⅓ cup white onion, cut into ½” cubes

2 Brussels sprouts, quartered

3± cloves garlic, halved

Optional:

5 or 6 sections of a Clementine or tangerine, frozen solid.

1± TBSP roasted peanuts.

Sauce:

½ TBSP powdered Italian salad dressing mix

1 TBSP (or so) olive oil

1 TBSP soy sauce

1 tsp green curry paste

½ tsp Thai basil, dried

Salt and pepper to taste

Instructions:

Combine the sauce ingredients in a large bowl. Add chicken, onion, Brussels sprouts and garlic halves, and toss to coat. Set aside to marinade 30 – 60 minutes.

Partially cook the bacon pieces, and add with the bacon grease to the marinating ingredients. 

Start barbecue, or prepare campfire coals.

Wrap each serving in 2 layers of aluminum foil, sealing each separately.

Set on hot barbecue or on coals of campfire.

Turn regularly until done.

Serve over rice.